Welcome to the IHoP v.2

[Aaron Clinton 2,372]

This is just part of the horse stable....I have including this 5 out buildings full of shit...I have a boatload of vintage to not so old PC's electronics is my hobby 

 

 

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I have a shit load more...probably about 75 PC's at least 

 

We should get some of those old dogs on BOINC.

[mikel7829 90]

I need to fire up the air compressor and blow them out a bit were they have been setting while I have time..Took a vacation day   Some of them have acquired some mean dust bunnies Aaron 

[mikel7829 90]

Didn't have time to dink with it so I just shut her down.

How much memory do you have installed? what OS,and how many slots available for use?

[///M5 2,833]

Didn't have time to dink with it so I just shut her down.

How much memory do you have installed? what OS,and how many slots available for use?

3 slots, 6gb in 2 slots, Windows 7 64

[dem beats 1,223]

Sean, I'm going to cook some double thick ribeyes. I stopped by a local butcher who has some awesome looking beef.

I was thinking about trying the oven first and then sear them.

Any tips.

[mikel7829 90]

 

 

Didn't have time to dink with it so I just shut her down.

How much memory do you have installed? what OS,and how many slots available for use?

 

3 slots, 6gb in 2 slots, Windows 7 64

 

I would try changing slots I have seen faulty memory banks on motherboards....And remove a stick of DDR and try to boot, 3 gigs should be able to boot windows 7 what banks are the DDR installed in? And what model motherboard are you using?

 

Michael

[///M5 2,833]

Sean, I'm going to cook some double thick ribeyes. I stopped by a local butcher who has some awesome looking beef.

I was thinking about trying the oven first and then sear them.

Any tips.

Yes, do it the other way around. NOT to seal shit in, but it is WAY easier to get the cooking time right.

Turn your pan on high. Walk the fuck away. Get out 1.5-2tbsp of olive oil & butter. Drop in roaring hot pan. Add steak (already seasoned on down side) if there is a bunch of extra fat in the pan it will burn. Have a spoon ready, if there is extra fat spoon it on the meat to keep the fat temp down, but let the pan roar away. Once carmelized nicely flip. Cook it half as long on the down side and then throw into an ALREADY preheated 350f or so oven. Cook until internal temperature is to your liking. Personally that is around 110F on a ribeye for me.

Take it out of the oven. Put it on a non-heat stealing plate (ie plastic), cover loosely with tin foil and ignore it for 10 minutes while you get the rest of the meal on the table.

Eat.

[///M5 2,833]

Didn't have time to dink with it so I just shut her down.

How much memory do you have installed? what OS,and how many slots available for use?

3 slots, 6gb in 2 slots, Windows 7 64

I would try changing slots I have seen faulty memory banks on motherboards....And remove a stick of DDR and try to boot, 3 gigs should be able to boot windows 7 what banks are the DDR installed in? And what model motherboard are you using?

 

Michael

Well I would but...

After trying to run 3Dmark yesterday it won't boot. I can get it into Bios or Safe mode just fine. Figured that 3D Mark overheated and mulched the video card. Went downstairs to see if the fan was spinning....can't see shit so I touched it and burnt my finger.

If I go into safe mode and uninstall the video card driver will it use the equivalent that it uses in safe mode to boot into windows? Figure that would confirm my suspicion if I am not nuts.

If that is the case I need a video card. Photo editing, internet and some word processing so nothing major but I don't want it laggy.

I would pay extra for a video card that had dual HDMI outputs in particular if they could run at different resolutions. I need 1920x1200 and 1920x1080 at the same time if at all possible.

[///M5 2,833]

That I'd do even if my video card isn't shot btw.

[mikel7829 90]

Another dish from the 1/2 cow.....Tip roast 

 

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2 more hours maybe and I am fixing to get my grub on!!  

[mikel7829 90]

 

 

 

 

Didn't have time to dink with it so I just shut her down.

How much memory do you have installed? what OS,and how many slots available for use?

 

3 slots, 6gb in 2 slots, Windows 7 64

 

I would try changing slots I have seen faulty memory banks on motherboards....And remove a stick of DDR and try to boot, 3 gigs should be able to boot windows 7 what banks are the DDR installed in? And what model motherboard are you using?

 

Michael

 

Well I would but...

After trying to run 3Dmark yesterday it won't boot. I can get it into Bios or Safe mode just fine. Figured that 3D Mark overheated and mulched the video card. Went downstairs to see if the fan was spinning....can't see shit so I touched it and burnt my finger.

If I go into safe mode and uninstall the video card driver will it use the equivalent that it uses in safe mode to boot into windows? Figure that would confirm my suspicion if I am not nuts.

If that is the case I need a video card. Photo editing, internet and some word processing so nothing major but I don't want it laggy.

I would pay extra for a video card that had dual HDMI outputs in particular if they could run at different resolutions. I need 1920x1200 and 1920x1080 at the same time if at all possible.

 

 in safe mode will have reduced functionality, but the task of isolating problems is easier because many non-core components are disabled.As your said video card and the function of the the graphics card double data rate function ability.. So yes in safe mode you will be using very limited microsoft drivers..And true enough I would for sure check on your driver version if you are using a ati base chipset video card!! Great graphics but their driver software is not very user friendly That is why I like the nvida chipsets...more user friendly..

 

[dem beats 1,223]

Sean, I'm going to cook some double thick ribeyes. I stopped by a local butcher who has some awesome looking beef.

I was thinking about trying the oven first and then sear them.

Any tips.

Yes, do it the other way around. NOT to seal shit in, but it is WAY easier to get the cooking time right.

Turn your pan on high. Walk the fuck away. Get out 1.5-2tbsp of olive oil & butter. Drop in roaring hot pan. Add steak (already seasoned on down side) if there is a bunch of extra fat in the pan it will burn. Have a spoon ready, if there is extra fat spoon it on the meat to keep the fat temp down, but let the pan roar away. Once carmelized nicely flip. Cook it half as long on the down side and then throw into an ALREADY preheated 350f or so oven. Cook until internal temperature is to your liking. Personally that is around 110F on a ribeye for me.

Take it out of the oven. Put it on a non-heat stealing plate (ie plastic), cover loosely with tin foil and ignore it for 10 minutes while you get the rest of the meal on the table.

Eat.

That's how I always do it. Butcher mentioned he gets less gradient from the seared edges by slow cooking the steaks at 200 until they reach desired internal temp.

[dem beats 1,223]

115℉ was medium to medium rare!

Whoa is me!

I will have to try again.

Thankfully my makeshift pan gravy was epic.

[MKader17 332]

Luckily its a rib eye so if it was a bit overcooked I'm sure it was still delicious.

[dem beats 1,223]

It was.

Better than I expected when I saw so little blood.

[MKader17 332]

It was.

Better than I expected when I saw so little blood.

https://m.facebook.com/AmazingRibs/posts/512021602211669

[///M5 2,833]

115℉ was medium to medium rare!

Whoa is me!

I will have to try again.

Thankfully my makeshift pan gravy was epic.

Too tight on the tent, too hot in the oven, bad location for thermometer stabbing, or serious bad luck.

105 is normally a shade warmer than extra rare

110 rare

115 medium rare

On a bigger (thicker) piece of meat you can run it higher as the resting equalization is not as extreme on the heat creep.

[///M5 2,833]

It was.

Better than I expected when I saw so little blood.

Resting will prevent liquid seepage making things seem more cooked than they are.

For the rest of you, if you want to RUIN a good piece of meat take it from your grill/pan and start cutting it up right away. Bye, bye moisture.

[///M5 2,833]

It was.

Better than I expected when I saw so little blood.

https://m.facebook.com/AmazingRibs/posts/512021602211669

My kids make slurping sounds when you call it blood.

[MKader17 332]

Here is an interesting article I read on the resting subject. I'm not sold on yanking it out and cutting it up but it makes some fairly valid points and makes me wonder if resting for just long enough to get everyrhing else done and plated is long enough

http://amazingribs.com/tips_and_technique/mythbusting_resting_meat.html

[dem beats 1,223]

It was.

Better than I expected when I saw so little blood.

https://m.facebook.com/AmazingRibs/posts/512021602211669

My kids make slurping sounds when you call it blood.

Me too but the parent article is great.

Amazing ribs website is awesome.

[dem beats 1,223]

115℉ was medium to medium rare!

Whoa is me!

I will have to try again.

Thankfully my makeshift pan gravy was epic.

Too tight on the tent, too hot in the oven, bad location for thermometer stabbing, or serious bad luck.

105 is normally a shade warmer than extra rare

110 rare

115 medium rare

On a bigger (thicker) piece of meat you can run it higher as the resting equalization is not as extreme on the heat creep.

Tent and bad luck is my guess. I get so nervous it will cool too much. My house is cold.

It was scrumptious however. Have enough left over for steak sammies today.

[dem beats 1,223]

Here is an interesting article I read on the resting subject. I'm not sold on yanking it out and cutting it up but it makes some fairly valid points and makes me wonder if resting for just long enough to get everyrhing else done and plated is long enough

http://amazingribs.com/tips_and_technique/mythbusting_resting_meat.html

I feel like most of the article shows that resting helps.... Maybe not enough for them to care, but at some level it helps.

[///M5 2,833]

Here is an interesting article I read on the resting subject. I'm not sold on yanking it out and cutting it up but it makes some fairly valid points and makes me wonder if resting for just long enough to get everyrhing else done and plated is long enough

http://amazingribs.com/tips_and_technique/mythbusting_resting_meat.html

The guy is a fucking moron. Weighing juices released is not the concern.

Do two side by side and blindly taste them, it'll be super obvious which one is better.

His cons are shit:

Cold steak - rofl, don't rest it in the freezer. Mine have NEVER been cold after resting. Hell on Thanksgiving I rested my turkey nearly 1.5hrs as it was done too soon. It was still hard to handle heat wise when carving. Same can be said about steak.

Soft surface - don't let it steam, that isn't resting. Guarantee you have a steak here the crust will be better than you've had at any restaurant and mine always rest

Overcooked meat - This is dumb as well. Do you think it is easier to judge carry over cooking at a low heat or at a high heat in the cooking source. To me this is insurance. In particular when you like your meat rare. (Further compounded since the dipshit references over 140F in his article and then states "properly" cooked. At 140f Beef is RUINED).

Waxy fat - If it isn't cold this won't happen. Fat will also render better when cooked slower. Again a benefit of resting.

The how you eat section shows the guy forgot the most important thing and that is to taste test. Of course if he likes well done beef then he is already an idiot.

Definitely one of the dumbest author's I've seen post on the internet.

[///M5 2,833]

Here is an interesting article I read on the resting subject. I'm not sold on yanking it out and cutting it up but it makes some fairly valid points and makes me wonder if resting for just long enough to get everyrhing else done and plated is long enough

http://amazingribs.com/tips_and_technique/mythbusting_resting_meat.html

I feel like most of the article shows that resting helps.... Maybe not enough for them to care, but at some level it helps.

And the rest of it is flat out wrong.